Ingredients

• Dill leaves finely chopped – 1 cup
• Gram flour/Besan – 1 cup
• Onion thinly sliced  –  1 medium
• Rice flour  – 2 tbsp
• Cumin seeds/jeera – 1 tsp
• Green chillies  finely chopped – 3-4
• Turmeric powder – 1/4 tsp
• Salt as required
• Oil for frying

Method

• Wash the dill leaves thoroughly and finely chop.
• Heat oil in a Kadai for deep fry
• Mix the gram flour, rice flour, cumin seeds, green chillies, turmeric powder and salt in a bowl.
• Add hot oil to this mixture. (The hot oil and rice flour helps in making crispy pakodas)
• Add the dill leaves and onion to the bowl and mix
• Now slowly add water little by little to make the batter.
• Make sure the batter is not watery. It should be of dropping consistency
• If the batter becomes a little watery, add a little gram flour. Make the pakodas immediately after mixing the batter.
• Prepare the pakodas by dropping the mixture little by little into the kadai and deep fry till golden brown.
• Serve these crispy pakodas hot with red chili and green chili sauce.